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I am a huge fan of salsas and given my obsession with Mexican cuisine I tend to have them quite frequently. Of course, I like to make my own salsas fresh whenever I can and since there are so many ways to make salsas its always nice to have a good collection of recipes on hand. Although I tend to prefer fresher and milder salsas like pico de gallo , I also like a bit of heat every once in a while and I was thinking that a spicy hot salsa would go perfectly with the fajitas . I had been wanting to to try making a salsa with habanero peppers for a while and now was my chance!

For this salsa I kept things pretty basic using the staple ingredients for a simple tomato based salsa and I used the habanero peppers for the source of heat. Habanero peppers can be quite hot so you are going to want to be careful when adding them if you do not enjoy things really hot. You can seed the peppers to reduce the heat and start by adding half of a pepper, testing it and go from there. I ended up adding 2 peppers with the seeds and to help ensure that their heat came out I simmered the salsa for a while and then pureed it. The habanero salsa turned out really well and it definitely satisfied my craving for a touch of heat! Given all of the fresh produce around these days I could not resist also using some pico de gallo in the fajitas along with some creamy avocado to help tame the heat.

I'm just going crazy for salsas this summer...I keep alternating between making gazpachos and salsas with all the produce. I recently make a habanero version, and I was surprised that it wasn't over the top hot. I did use just 1/2 the pepper, as you suggest. I like the addition of roasted cumin seed in yours, I'll have to try that.

I made this and did not turn out like the image. It turned into a orange color indstead of the red salsa in image even though I used red ripe tomatos. The salsa turns into a thick paste instead of salsa.

Anonymous: I am not sure why a red tomato based salasa would turn orange... did you use orange habaneros? It sounds like you may have simmered it for too long removing too much of the liquid before pureeing it. You want the sauce to start to thicken but there should still be liquid present.

I guess i like mine hot. I just made an amazing batch of salsa. 2 ghost peppers, 3 habaneros, 1 jalapeno and lots of cayanne. Secret is to sweeten it up a little with some sugar. Hot, but the burn is great and doesnt last a long time.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.